1. Place the raspberry jam in a medium saucepan over low heat with 1/4 cup vodka and simmer until fully melted and combined. Set aside to cool.
2. Combine the pareve whipping cream, vanilla pudding mix, and remaining 1/4 cup vodka in your mixer bowl. Beat on high speed until stiff peaks form. Place into a piping bag fitted with the star tip and chill for at least 30 minutes or up to 24 hours. (You can do this before Yom Tov.)
3. To assemble the dessert, pipe five large rosettes down the center of a large dinner plate. Pipe several small rosettes on alternating sides, in between the larger ones. Add some crushed lemon cookie crumbs in several spots. Add fresh sliced fruit of your choice to the plate, placing them in between the rosettes. Top with four to five meringues and sprinkle with crushed pistachios. Drizzle spiked raspberry sauce over the fruit or create a dotted pattern on the plate.
4. Place two identical oval-shaped spoons into a container of warm water. Create a quenelle-shaped scoop of vanilla ice cream by dragging a spoon through the ice cream toward the near edge of the container so it curls over itself. Transfer the scoop to the second spoon and continue passing the ice cream repeatedly between the spoons, turning and smoothing each side, until a neat quenelle is formed.
5. Place the quenelle onto the plate next to the sauce. Sprinkle with additional cookie crumbs and garnish with mint leaves.